Breakfast
This is my last recipe from “The Chew” for this week, but it’s also my favorite. This recipe comes from Clinton Kelly. I can’t begin to tell you how much we loved this bread! This entire loaf was gone in less than 24 hours. I know the title calls it a health bread and it is definitely much healthier than most breads but you would never know it just by tasting it. You really don’t miss anything in the flavor. We loved it so much I already went back to the store for more ingredients to make it again! It really is that good. If you are looking to cut calories but still want something tasty this is it!
NOTE: I used golden raisins instead of dried cranberries as that’s what I had on hand! Either ingredient will work perfectly!
INGREDIENTS
3/4 cups all purpose flour
3/4 cups whole wheat flour
1 teaspoon cinnamon
1/4 freshly grated nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 medium zucchini, grated
1/3 cup vegetable oil
1/2 cup light brown sugar
2 teaspoons vanilla extract
2 large eggs
1/4 cup plain Greek yogurt
1 Orange, zested
1/2 cup dried cranberries or golden raisins
1/2 cup walnuts, chopped
DIRECTIONS
Preheat oven to 350 degrees. Grease a loaf pan with baking spray. Set aside.
In a large bowl add both flours, cinnamon, nutmeg, baking powder, baking soda and salt. Whisk to combine. Place the grated zucchini in a towel placed inside a colander and squeeze to release excess moisture. Set aside.
In a bowl of a stand mixer fit with a paddle attachment, add the oil, sugar, vanilla extract and eggs. Beat until combined. Add the Greek yogurt, mix to combine. Add the flour mixture into the wet mixture, a little bit at a time until combined. Remove from the stand mixture, stir in zucchini, orange zest, cranberries (or raisins) and walnuts. Once combined add the batter to the prepared loaf pan and bake 45-50 minutes or until a toothpick inserted comes out clean.
Remove from the oven to a baking rack and allow to cool in the pan for at least ten minutes. When cooled slightly turn the loaf pan to remove the bread. Let finish cooling on baking rack. Slice and serve.
Enjoy!
It’s amazing how fast we go from Thanksgiving to Christmas! There never seems to be enough time for everything. This week I am sharing with you some new recipes that I made for Thanksgiving. This particular recipe is a twist on a family favorite. When I was young I spent a lot of time with my grandmother, Anne Andrusyk. She was amazing at baking and cooking, but one of the most loved things she made that everyone fought over was her cinnamon rolls made with her left over pie dough. Although my grandmother is no longer with us her recipes live on and this is one that even my own kids can’t get enough of. So I took her basic idea and made it with a little twist. When Amanda took one bite I knew I would be making these over and over again! We all loved this version as well!
INGREDIENTS
Left over pie dough or store pie dough ( I used store bought pie dough, one box two rolls of dough found in the refrigerator section of the grocery store)
2 Tablespoons all purpose flour
1/4 cup sugar
1/2 teaspoon cinnamon
2 Tablespoon butter, melted
DIRECTIONS
Preheat the oven to 350 degrees. On a floured surface, place the pie dough and roll into a rectangle (about 1/4 inch thick). Combine the cinnamon and sugar in a small bowl and set aside. Brush your pie dough with the melted butter, sprinkle half of your cinnamon sugar evenly over the buttered dough. Roll the dough jelly roll style and slice into 1/2 inch pinwheels. Place the pinwheels in a round pie plate. Bake for 20 minutes or until dough is cooked through and lightly golden brown. Can be served warm or at room temperature.
Enjoy!
There is nothing better than a warm scone just out of the oven! The only thing that makes this recipe better is that you probably have the ingredients on hand and they are simply dropped on a baking sheet and baked. Nothing is difficult about this recipe! I did add about a tablespoon of fresh lemon juice into the batter for that tart pucker taste.
INGREDIENTS
2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/2 teaspoon baking Soda
1/4 teaspoon salt
1 cup lemon yogurt
1 egg
1/4 cup melted butter
1 cup fresh or frozen blueberries
GLAZE
1/2 cup confectioners sugar
1 Tablespoon lemon juice
1/2 teaspoon grated lemon peel
DIRECTIONS
Preheat oven to 400 degrees. In a large bowl combine the first six ingredients.
In another bowl combine the yogurt, egg and butter. Stir into the dry ingredients just until combined and the batter is moist. Fold in blueberries.
Drop by heaping tablespoons 2 inches apart on a greased baking sheet. Bake for 15-18 minutes or until lightly browned. Combine glaze ingredients and drizzle over warm scones. Serve warm.
NOTE- if you are using frozen blueberries don’t thaw them. Add frozen berries directly to the batter. This will avoid discoloring.
Enjoy!
I recently saw a recipe for breakfast nacho’s and knew my family would love it. I did change a number of the original ingredients because my family really likes bold flavors. This recipe is very easy to change to suit the tastes of your family. We also did a Mexican take on this. using chorizo, adding peppers and onions to the scrambled eggs and serving salsa and sour cream! This will easily feed a hungry family of four. Did I also mention I served this for dinner! When Mr. MCYM travels we often make breakfast for dinner and this will be in our rotation often! I know I’ll be making it for Jim very soon!
NOTE- you can cook and crumble the sausage early to make for a fast breakfast or dinner. Store in fridge until ready to use.
INGREDIENTS
8 frozen waffles
1 pound “hot” Jimmy Dean sausage (crumbled and cooked through)
1/4 cup maple syrup (more for serving)
1 cup shredded cheddar cheese
1 cup Monterey Jack cheese
6 eggs (scrambled, cooked and seasoned with salt and pepper)
DIRECTIONS
Turn your oven to broil with the oven rack being in the top 1/3 of the oven, leaving the oven door slightly ajar. Toast the waffles, being careful not to toast too much as they will crisp more in the oven. When the waffles are toasted, cut each waffle into four pieces and place on a baking sheet. Top with the cooked crumbled sausage, drizzle with maple syrup and top with the cheddar and Monterey Jack cheese. Broil for 3-4 minutes or until the cheese is melted. Remove from oven and top with the scrambled eggs. Serve with more maple syrup if desired. Serve immediately.
Enjoy!
I love banana bread, don’t you? This is a nice twist on banana bread. I also think you could very easily add walnuts or pecans for a little more flavor. This makes two full size loaves, but I was making them for a gift so I made them in mini loaf pans and it made six! Plenty for me to share and one for us to try! The loaf I kept for us did not last 12 hours! This is a great, simple recipe that I will be making many more times!
INGREDIENTS
3 cups all purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
1 1/4 cups canola oil
2 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, drained
2 cups mashed banana’s (4-5 banana’s)
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine the flour, sugar, salt, baking soda, and cinnamon. In another bowl whisk the eggs, oil, vanilla, add pineapple and bananas mixing to combine. Stir into the dry ingredients just until moistened. Pour into two greased 8 x 4 loaf pans. Bake for 60 – 65 minutes or until a toothpick inserted into the loaf comes out clean. Cool for ten minutes before removing from pans to a wire rack.
Enjoy!
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